What kind of filling can I use in this fruit cake?

The recipe is open: use a fruit compote or jam of any kind you like. The filling is placed between two rolled-out layers of dough.

How long and how should the cake be baked?

It is baked in a hot oven for around 3/4 hour (about 45 minutes), in a greased pan or frying pan.

How is the cake served?

Either warm with sugar sprinkled over, or completely cold with stiffly whipped cream.

What gives the dough flavor?

A few drops from a fresh lemon or 1 tablespoon of cognac, in addition to sugar and 125 g of washed butter. Everything is kneaded until the dough releases from the bowl.

Fruit Cake II

Name: Fruit Cake II
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 120 g wheat flour; 1 tsp baking powder; 2 tbsp cold water; 2 tbsp sugar; 125 g unsalted butter (cold); a few drops of fresh lemon juice or 1 tbsp cognac; 300 g fruit compote or jam (for filling)

Erken's Fruit Cake II (1914): a simple kneaded dough of 120 g flour, baking powder, butter, sugar and water, divided into two layers with fruit compote or jam in between, baked about 45 min in a hot oven, served warm with sugar or cold with whipped cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 522 (falt i det fri)

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About the dish

A simple, tender "lidded" fruit cake from the chapter on cakes for dessert. Washed butter means butter kneaded in cold water to remove salt and buttermilk – today unsalted butter is used directly.

How to make it

1
Knead the dough
Knead the flour, baking powder, sugar, cold butter, water and lemon juice or cognac together until the dough releases from the bowl.
2
Roll out
Divide the dough into two equal parts and roll out each part so it fits a greased pan or frying pan.
3
Fill the cake
Place one layer in the pan, spread fruit compote or jam over it, lay the other layer on top and press the edges firmly together all around the cake.
4
Bake
Bake the cake in a hot oven, about 200 °C (390 °F), for around 45 minutes until it is golden.
5
Serve
Serve the cake warm with sugar over it, or completely cold with stiffly whipped cream.

Changes from the original

"Washed butter" has been replaced with unsalted butter. Tablespoon/teaspoon have been converted to modern measures, and the baking temperature is given in degrees (the original just says "hot oven").

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 522) → Modernised~80% of the text changedremovedadded

120 ~~gr. hvetemel~~ g hvetemel. 1 ~~teske bakepulver~~ ts bakepulver. 2 ~~spiseskeer koldt vand~~ ss kaldt vann. 2 ~~spiseskeer sukker~~ ss sukker. 125 ~~gr. utvasket~~ g usaltet smør ~~nogen draaper av en frisk citron~~ (kaldt). noen dråper fersk sitronsaft eller 1 ~~spiseske konjak. Alt eltes,~~ ss konjakk. 300 g fruktkompott eller syltetøy (til fyll). Elt mel, bakepulver, sukker, kaldt smør, vann og sitronsaft eller konjakk sammen til ~~det~~ deigen slipper ~~fatet. Deigen deles~~ fatet.. Del deigen i to like ~~dele, som bankes ut med~~ deler og kjevle ~~passende til at dække~~ ut hver del så den ~~smurte~~ passer til en smurt form eller ~~stekepande. Den~~ stekepanne.. Legg den ene ~~lev lægges~~ leiven i formen, ~~fyldes med en eller anden sort frugtkompot~~ fordel fruktkompott eller ~~syltetøi, hvorpaa~~ syltetøy over, legg det ~~andet lag lægges~~ andre laget over og ~~lukkes~~ klem kantene godt sammen rundt ~~om. Stekes~~ hele kaken.. Stek kaken i varm ~~ovn~~ ovn, ca. 200 °C, i omkring ~~3/4 time. Serveres~~ 45 minutter til den er gyllen.. Server kaken varm med sukker over, eller helt ~~kold~~ kald med ~~stivvispet fløte.~~ stivpisket krem.

Note on Modernised

«Utvasket smør» er erstattet med usaltet smør. Spiseskje/teskje er omregnet til moderne mål, og steketemperatur er angitt i grader (originalen sier bare «varm ovn»).

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Frequently asked questions

What kind of filling can I use in this fruit cake?: The recipe is open: use a fruit compote or jam of any kind you like. The filling is placed between two rolled-out layers of dough.
How long and how should the cake be baked?: It is baked in a hot oven for around 3/4 hour (about 45 minutes), in a greased pan or frying pan.
How is the cake served?: Either warm with sugar sprinkled over, or completely cold with stiffly whipped cream.
What gives the dough flavor?: A few drops from a fresh lemon or 1 tablespoon of cognac, in addition to sugar and 125 g of washed butter. Everything is kneaded until the dough releases from the bowl.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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